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| CUSTOMER RECIPE |
ITALIAN-STYLE BRAISED BEEF
BY Sara Leonard |
INGREDIENTS:
1.75KG TOPSIDE BEEF
2 TABLESPOONS OLIVE OIL
30G BUTTER
ITALIAN SEASONING
2 LARGE ONIONS
2 CARROTS
2 GARLIC CLOVES
RED WINE
2 TOMATOES
80ML STOCK OR WATER
THIS DISH BENEFITS FROM PREPARING IT THE DAY BEFORE EATING. IT’S THEREFORE PERFECT FOR AN INFORMAL FAMILY MEAL AS IT CAN BE GENTLY PRE-HEATED BEFORE SERVING. THE FIRST STEP IS TO PREPARE THE VEGETABLES BY PEELING AND CUTTING THEM INTO SMALL PIECES. FIND A HEAVY PAN INTO WHICH THE MEAT FITS SNUGLY. COVER THE MEAT GENEROUSLY IN ITALIAN SEASONING. HEAT THE BUTTER AND OIL IN THE PAN AND BROWN THE MEAT ALL OVER. LIFT OUT THE MEAT AND SAUTÉ THE VEGETABLES UNTIL THEY START GOING GOLDEN BROWN. PUT THE MEAT ON TOP OF THE VEGETABLES AND COVER WITH THE WINE, STOCK AND TOMATOES, WHICH SHOULD BE PEELED, SEEDED AND CHOPPED. COOK COVERED ON A LOW HEAT OR IN A LOW OVEN (150°C) FOR THREE HOURS. TURN THE MEAT OCCASIONALLY OR BASTE WITH A SPOONFUL OF THE LIQUID. WHEN IT’S COOKED, CARVE THE MEAT INTO THICK SLICES, STRAIN THE SAUCE THROUGH A SIEVE AND POUR OVER THE MEAT TO SERVE. ITALIANS USUALLY SERVE THIS DISH WITH LENTILS OR BOILED POTATOES.
SERVES 6-8 |
| | PRODUCTS USED IN THIS RECIPE: | | ITALIAN SEASONING |
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